5.0 from 21 votes
Best Brown Butter Apple Pie
The apple and brown butter filling is sweet, rich, tangy, and the perfect texture with just the right amount of spice. The brown butter adds a depth of flavor that is worth the extra effort. Everyone will run for more. Trust me! Taste this pie and you will wish you were as amazing.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 6 -8 servings
Calories: 527 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 recipe Ultimate All Butter Pie Crust Recipe
Brown Butter Apple Filling
- ½ tick butter 4 tablespoons
- 3 pounds Granny Smith apples 6 to 7, peeled, cored, and cut into eighths
- 1 tablespoon fresh lemon juice
- ¼ cup all-purpose flour plus more for rolling
- ½ teaspoon coarse salt
- ¾ cup granulated sugar
- ½ cup packed light-brown sugar
- 1 vanilla bean seeds scraped
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- Make the brown butter: Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
- Toss together apples and lemon juice in a large bowl. Combine flour, salt, spices, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round.
- Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust.
- Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 15 minutes.
- Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
- Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes.
- After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.
Cup of Yum
Notes
- For this pie, I recommend Granny Smith apples. Why? They are tart and have the perfect crisp crunch texture.
Nutrition Information
Calories
527kcal
(26%)
Carbohydrates
95g
(32%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
399mg
(17%)
Potassium
313mg
(9%)
Fiber
7g
(28%)
Sugar
66g
(132%)
Vitamin A
360IU
(7%)
Vitamin C
11mg
(12%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 527
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 95g | 32% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 399mg | 17% |
| Potassium | 313mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 66g | 132% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.